Spicy seafood-and-fennel lasagne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Finely chopped onions |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Fennel seeds |
| ½ | teaspoon | Crushed red pepper |
| 1 | can | Tomatoes; 35 ounce |
| 1 | teaspoon | Salt |
| 1¼ | pounds | Squid; cleaned, sliced in thin rings |
| 1¼ | pounds | Medium shrimp; halved lengthwise |
| 2 | tablespoons | Olive oil |
| 2 | larges | Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups |
| 2 | cups | Thinly sliced onion |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 3 | cups | Milk |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | All-purpose flour |
| ½ | teaspoon | Salt -noodles---- |
| 12 | No-boil lasagne noodles; OR | |
| 1 | pounds | Regular lasagne noodles; cooked |
| ¼ | cup | Fresh parsley; chopped |
| 8 | cups.) | |
Directions
TOMATO-SEAFOOD SAUCE
FENNEL-ONION FILLING
WHITE SAUCE
1. Make Tomato-Seafood Sauce: Heat oil in large saucepan over medium heat.
Add onions and cook until softened, 5 to 8 minutes. Stir in garlic, fennel seeds and red pepper; cook 30 seconds. Add tomatoes, breaking up with spoon, and salt. Bring to boil; reduce heat and simmer 10 minutes. Stir in squid; cover and simmer 1 hour. Stir in shrimp; cook 1 minute more. (Makes 2. Make Fennel-Onion Filling: Meanwhile, heat oil in Dutch oven over medium-high heat. Stir in fennel, onions, salt and pepper; cook, stirring occasionally, until vegetables are tender and begin to brown, 30 to 45 minutes.
3. Make White Sauce: Bring milk to boil in medium saucepan. Melt butter in large saucepan over medium heat. Add flour and cook, whisking, 1 minute.
Whisk in milk and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes.
4. Heat oven to 375øF. Measure ½ cup of just tomato mixture without any squid or shrimp from Tomato-Seafood Sauce; spread mixture in 13x9-inch baking dish. Arrange 3 no-boil noodles or a layer of cooked noodles on top.
Spoon on 2 cups Tomato-Seafood Sauce, then add second layer of noodles.
Combine Fennel-Onion mixture with White Sauce and spoon on top. Add third layer of noodles, 2 cups Tomato-Seafood sauce, then remaining noodles.
Spoon ½ cup Tomato-Seafood sauce over top (reserve remaining).
5. Cover and bake 30 minutes until bubbly. Let stand 15 minutes. Sprinkle with parsley. Heat reserved Tomato-Seafood Sauce in saucepan over low heat; serve with lasagne. Makes 8 servings.
NOTES : Your dinner guests will love this entr‚e, inspired by a seafood lasagne from Venice. Prep time: 1¾ hours; Baking time: 30 minutes; Degree of difficulty: Moderate PER SERVING; Calories 455; Total Fat 15 g; Saturated Fat 6 g; Cholesterol 298 mg; Sodium 1,137 mg; Carbohydrates 43 g; Protein 36 g
Recipe by: Ladies Home Journal Online : Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 20, 1998